Stuffed vegetables
Parmesan cheese delicately enhances the flavor of these delicious stuffed vegetable. Small delights for big appetites!
1. Preheat the oven to th. 6-180°C. Wash, dry vegetables and cut the top. Scoop out the flesh. Reserve the flesh. Remove the seeds from the peppers. Keep the tops. Wash, dry and thin out the basil.
2. Dip the zucchini for 5 minutes in boiling salted water. Drain and let cool. Peel and chop the garlic.
3. Chop the flesh of the zucchini with the ham and veal. Add the garlic and parmesan cheese. Salt and pepper.
4. Fill the stuffing vegetables and place them in a baking dish. Drizzle with oil and bake for 45 minutes. Halfway, add the tops on the vegetables.
5. Serve the stuffed vegetables decorated with basil leaves and complement white rice
Photo credit: Sucré Salé
